Sukiyaki

Sukiyaki is perfect for when you visit Tokyo in its cold winter months – bold-flavored warm broth, crisp vegetables and thin strips of beef.

Sukiyaki preparation varies in different parts of Japan. In Tokyo, the broth is prepared by mixing mirin, brown sugar, soy sauce, and sake. All the other ingredients are then stewed in the sweet-salty broth. Traditionally, beef is dipped in raw egg, which – absurd as it may sound – intensifies the flavor of the beef.

Sukiyaki is more than just a gustatory experience; it is distinctly Japanese culinary artistry served in a beautiful, steaming bowl. For a total sukiyaki experience, go to a restaurant where kimono-clad locals prepare the dish just for you.